Palak Puli Pitha

Palak Puli Pitha

Puli Pitha is a type of dimsum common in Bangladesh and India, especially the eastern states of Odisha, Assam, West Bengal, Jharkhand, Bihar and the Northeastern region of India. Traditionally, they are made of rice flour but in this recipe, beaten rice is used for filling and the pouch is made with wheat, maida and spinach, thus adding to its health quotient. The outer covering is very crisp and crunchy where as the filling just melts in your mouth. Serve this no onion no garlic recipe on festivals or family get togethers and get praisings from all your loved ones.

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Servings: makes 13

Ingredients

  • For the dough
    • Wheat Flour  125g
    • Maida  125 mg
    • Salt  a pinch
    • Oil  2 tbsp
    • Spinach  125 g
    • Onion Seeds  1/2 tsp
    • Water  very little
  • For filling
    • Soya Nuggets  40 g
    • Beaten Rice (Poha), soaked  50g
    • Potato  1 small, boiled
    • Roasted Jeera Powder  1/2 tsp
    • Soya Sauce  1/2 tsp (optional)
    • Green Chilli Paste  2 tsp
    • Corriander Leaves, chopped  2 tbsp
    • Salt  to taste

Directions

  1. For the dough:
    1. Sift together wheat flour, maida and salt.
    2. Add some oil and rub on with your palms to give it a bread crumb like texture.
    3. In a blender, grind together spinach, onion seeds, pinch of salt and very little water.
    4. Use this spinach juice to knead the dough. Cover it with a damp cloth and keep it aside for atleast thirty minutes.
  2. For the filling:
    1. Boil soya nuggets for 5-6 minutes.
    2. Strain and wash them under running water. Squeeze them completely and grind them in a mixer.
    3. Mash together boiled potato, soaked poha or beaten rice and ground nuggets. Add the remaining ingredients and mix well to make a smooth filling.
  3. How to proceed:
    1. Divide the dough into equal sized balls and roll each ball into a small circle having 4-5 inches diameter.
    2. Put about a tablespoon stuffing in the centre.
    3. Apply little water around the edges, fold it into half circle and seal the edges by pressing it. By using fork, make indentation and seal it well.
    4. Repeat same with all the dough circles.
    5. Take enough oil in a wok or kadhai and deep fry them in batches. Do not overcrowd.
    6. Once they turn nice brown and crispy from all sides, transfer them on a paper towel.
    7. Serve hot.

 

2 Comments

  1. Lipika Dutta…after reading your status i came to know that you had done diploma in food and nutrition science ……it’s my personal suggestion that you prepare a diet plan for weight loss and share it . It will be very useful for many people.Thanku

     
    • Lipika Dutta

      Thanks Deepti but I am still studying. I have enrolled recently and it will take a year to complete the course.

       

Leave a Reply to Deepti Jha Cancel

Your email address will not be published. Required fields are marked *

*